Attenuation
80.3% apparent
65.6% real
Fermentables
American Pale Malt (2-Row)
22.50 lbs|77.3%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
British Dark Crystal Malt
0.85 lbs|2.9%
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Hops
1.25 oz
Magnum 12.0%
60 min Boil
1.25 oz
Kent Golding 5.0%
30 min Boil
1.25 oz
Kent Golding 5.0%
5 min Boil
Yeasts
1 pkg
English AleWLP002
White Labs
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
Step 1
Infusion60 min
152°F
Fermentation and Aging
Water Profile Denver, Colorado
Procedure
Targeted a mash temp of 150-151°F.
Special Procedures
Soaked 4 oz of light toast American oak chips in 200ml of Remy Martin VSOP Champagne Cognac for 4 weeks. Added to secondary after 7 months maturation. Will age on oak for at least two months.
